Pisum sativum var. macrocarpum
Also known as snow peas, mangetout are peas bred specifically for eating young and whole as tender, flat pods with the peas inside just beginning to form. Eat raw in salads, briefly steam or boil (30 seconds will do) and dress with whatever combination of olive oil, butter, garlic, herbs, lemon and/or vinegar suits your taste. Mangetout are particularly well suited to Asian inspired dishes like stir fries and noodle bowls; they cook quickly and retain their crunch!
Mangetout are high in fibre and vitamins (particularly A, C and K).
A cool season crop, UK grown mangetout are generally available early to mid-summer.
Recipe Ideas
French beans & mangetout with hazelnuts and orange (Ottolenghi)